---------- Recipe via Meal-Master (tm) v8.02
  Categories: Mexican, Soups, Ceideburg 2
       Yield: 6 servings
     1/3 c  Coarsely chopped sweet
            -onion, such as Vidalia
   2 1/2 c  Cold chicken broth, all fat
       3    Thoroughly ripe avocados
   1 1/2 c  Buttermilk
       1 dr Almond extract (optional)
         pn Of sugar (optional)
            Salt to taste
       2    Jalapeno peppers, seeds and
            -veins removed, cut into
            -very small dice
       3    To 5 tablespoons minced
            Crisp tortilla chips to
   Place the onions in a blender or processor and add 1 cup of the Puree
   as fine as possible.  Peel and chunk in 2 1/2 of the avocados,
   reserving the remaining half for garnish.  Puree again, adding broth
   as necessary.
   Transfer the soup to a large bowl.  Add any remaining broth the
   buttermilk to the blender and whir briefly to pick as much avocado as
   possible. Add to the soup, along with the extract and sugar, if
   Both of these rather surprising ingredients enhance avocado when used
   in tiny amounts.  Stir well, taste and adjust the salt.  The soup may
   be made to this in advance and refrigerated several hours, but for
   best flavor allow it to warm up a bit before serving.  It should be
   cold but not icy.
   Peel the remaining half avocado cut into very thin slices.  Divide
   soup-among six serving bowls and top with the sliced avocado, and
   coriander.  Serve accompanied by the tortilla chips.
   Makes 6 servings.
   From the San Francisco Examiner, 6/2/93.
   Posted by Stephen Ceideberg; June 4 1993.